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United States Department of Agriculture

Agricultural Research Service

Research Project: Quality Based Inspection and Sorting of Specialty Crops Using Imaging and Physical Methods

Location: Healthy Processed Foods Research

Title: Label Authentication of Minced Meat by Automated Near Infrared Spectroscopy

Authors
item Saranwong, Sirinnapa -
item Haff, Ronald
item Okura, Tsutomu -
item Noguchi, Gou -
item Ikehata, Akifumi -
item Kawano, Sumio -

Submitted to: United States-Japan Cooperative Program in Natural Resources
Publication Type: Proceedings
Publication Acceptance Date: July 7, 2010
Publication Date: August 27, 2010
Citation: Saranwong, S., Haff, R.P., Ikehata, A., Kawano, S. 2010. Label Authentication of Minced Meat by Automated Near Infrared Spectroscopy. United States-Japan Cooperative Program in Natural Resources.

Interpretive Summary: Inspections are needed for minced meat because physical characteristics cannot be used to identify its content in terms of meat species or part, i.e. pork, chicken, beef, bacon, shank or internal organs. In addition, a rapid technique to verify meat labels in the viewpoint of nutritional content and quality including moisture, protein, fat and fatty acid ratio is highly demanded. The objective of this work is to develop an instrument utilizing near infrared (NIR) spectroscopy to determine minced meat quality and to verify whether the minced meat was derived solely from indicated animal or not. NIR spectra of meat kept in zip lock bags was conducted using an NIR instrument operating in the short wavelength region from 700 nm to 1050 nm. Calibration equations for each chemical component were developed using statistical methods. Two hundred samples were used as training set, i.e. calibration and full cross validation. Fifty-seven samples were used as an independent prediction set. The results for moisture and total fat contents demonstrated high accuracy. The regression coefficient plots for both calibrations indicated the fitting of calibration structures and absorption of constituents. The results indicate that NIR is a suitable technique for determining the quality of minced meat.

Technical Abstract: Inspections are needed for minced meat because physical characteristics cannot be used to identify its content in terms of meat species or part, i.e. pork, chicken, beef, bacon, shank or internal organs. In addition, a rapid technique to verify meat labels in the viewpoint of nutritional content and quality including moisture, protein, fat and fatty acid ratio is highly demanded. The objective of this work is to develop an instrument utilizing near infrared (NIR) spectroscopy to determine minced meat quality and to verify whether the minced meat was derived solely from indicated animal or not. NIR spectra of meat kept in zip lock bags was conducted using an NIR instrument operating in the short wavelength region from 700 nm to 1050 nm. The instrument had an internal fiber optic probe allowing spectra acquisition in the interactance mode with 1 nm intervals. Calibration equations for each chemical component were developed using partial least squares (PLS) regression. The regression was applied over the entire wavelength region of Savitzky-Golay pretreated NIR spectra (14 nm averaging for each size, 2nd order polynomial). Two hundred samples were used as training set, i.e. calibration and full cross validation. Fifty-seven samples were used as an independent prediction set. The PLS results for moisture and total fat contents gave highly accurate results with RPD values of 4.80 and 4.83. The stability of the equations developed were demonstrated by low SEPs, with high RPDs of 4.96 and 5.39 for the independent prediction set of moisture and total fat contents, respectively. The regression coefficient plots for both calibrations indicated the fitting of calibration structures and absorption of constituents. The results indicate that NIR is a suitable technique for determining the quality of minced meat.

Last Modified: 7/31/2014
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